| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheese/eggs, Potluck, Salads, Veggies | 6 | Servings | |
INGREDIENTS
| 1/3 | c | To 1/2 cup mayo or salad dr |
| 1/2 | t | Salt |
| 1/2 | t | Prepared mustard |
| 1/4 | t | Sugar |
| 1/8 | t | Pepper |
| 2 | c | Cooked shelled green peas * |
| 1 | c | Diced mild Cheddar or Colby |
| cheese | ||
| 1 | Stalk celery, thinly sliced | |
| about 1/2 cup | ||
| 3 | Sweet pickles, chopped abt | |
| 1/4 cup | ||
| 2 | T | Finely chopped onion |
| 2 | Hard-cooked eggs, chopped |
INSTRUCTIONS
Mix mayonnaise, salt, mustard, sugar and pepper in 2-1/2 quart bowl. Add peas, cheese, celery, pickles and onion; toss. Stir in eggs. Cover and refrigerate until chilled, at least 1 hour. Serve on lettuce leaves, if desired. Immediately refrigerate any remaining salad. Variation: Substitute 1 can (15 oz) kidney beans, rinsed and drained, for the fresh green peas. 1 10-oz pkg frozen green peas, thawed and drained, can be substituted for the fresh green peas. Nutritional info: 1 serving = 240 calories; 18g fat; 9g protein; 10g carbohydrate; 100mg cholesterol; 500mg sodium. NOTE: This is my personal favorite and my Sunday guests asked for the recipe recently. So, if you want a sure winner, choose this one! MealMasterized by Mary Ann Young; 1996 SOURCE: _Betty Crocker's Casual Country Cooking_; 1993 Posted to MM-Recipes Digest V3 #207 Date: Wed, 31 Jul 1996 20:44:34 -0500 From: pickell@cyberspc.mb.ca (S.Pickell)
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Nutrition (calculated from recipe ingredients)
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Calories: 272
Calories From Fat: 141
Total Fat: 16g
Cholesterol: 103mg
Sodium: 912.5mg
Potassium: 147.3mg
Carbohydrates: 11.5g
Fiber: 2.1g
Sugar: 4g
Protein: 20.4g